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This Week's Episode

Lynne Rossetto Kasper

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. Lynne is a respected authority on food, having published multiple bestselling books: The Splendid Table;The Italian Country Table; a series of quarterly e-books, Eating In with Lynne Rossetto Kasper, as well as the best-selling The Splendid Table's How To Eat Supper, How To Eat Weekends and A Summertime Grilling Guide, which were co-authored with founding producer Sally Swift. The Splendid Table can be heard on more than 300 public radio stations nationwide.

In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.

In Cuba, ingredients for cooking haven't always been easy to come by. Cuban-American food writer Ana Sofia Pelaez and American photographer Ellen Silverman explored the country's cuisine. Their book is The Cuban Table.

To throw a party you just need zakuski, the Russian equivalent of Italian antipasti, and plenty of vodka, according to British food writer Diana Henry. She is the author of Roast Figs Sugar Snow: Winter Food to Warm the Soul.

In the U.S. $162 billion worth of food isn't eaten annually. "An American family of four wastes 1,160 pounds of food a year," says Elizabeth Royte, who wrote "The High Cost of Food Waste" for National Geographic.

Actor Stanley Tucci has always cooked. But he says it wasn't until starring in the film Big Night that he "started to take a real, real interest in it." He wrote The Tucci Table with his wife, Felicity Blunt.

Ina Lipkowitz, author of Words To Eat By: Five Foods and the Culinary History of the English Language, says, "Can you imagine if instead of meatloaf we called it fleshloaf? That would sound terrible. What we call food matters."

Jacques Pepin has full master's status as a culinary groundbreaker, a TV star and a consummate teacher. He says when it comes to cooking a hot dog, a lobster roll or a BLT, "There is always a better way of doing it. There is a better way of doing anything."